Aubergine, Black-Eyed Bean and Dill Curry Recipe | Yummly

Aubergine, Black-eyed Bean And Dill Curry

THE GUARDIAN(1)
Josie Wilson: "Tasty! We used too much aubergine so it wasn’t as…" Read More
9Ingredients
50Minutes
550Calories

Ingredients

US|METRIC
  • 4 tablespoons rapeseed oil
  • 5 garlic cloves (peeled and sliced)
  • 4 vine tomatoes (roughly chopped, or 400g tinned tomatoes)
  • 1 1/4 teaspoons chilli powder (Kashmiri, or regular mild chilli powder)
  • 3/4 teaspoon turmeric
  • 1 1/3 teaspoons salt (or to taste)
  • 900 grams aubergines (about 3, cut in half lengthwise and then into 1cm semi-circles)
  • 400 grams black-eyed beans (drained)
  • 40 grams fresh dill (finely chopped)
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    NutritionView More

    550Calories
    Sodium35% DV830mg
    Fat23% DV15g
    Protein55% DV28g
    Carbs27% DV80g
    Fiber36% DV9g
    Calories550Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium830mg35%
    Potassium920mg26%
    Protein28g55%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate80g27%
    Dietary Fiber9g36%
    Sugars8g16%
    Vitamin A40%
    Vitamin C50%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Josie Wilson 2 months ago
    Tasty! We used too much aubergine so it wasn’t as saucy as I’d have liked but it was really lovely otherwise. Next time will use less aubergine!

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